Heat your oven to 200°C/Fan 180°C/ Gas 6. Sprinkle 3 tbsp sesame seeds onto a plate. Add a good pinch of salt. Rinse your pollock. Roll through the sesame seeds, coating as much of the fish as possible. Set on a baking tray.

2.

Add 2 tbsp tamari and the zest and juice of your orange to a large pan. Peel your ginger and cut into julienne strips. Do the same to your carrots. Thinly slice your salad onions.

3.

Add all the prepped veg and 2 star anise to the pan with a pinch of salt. Pour in 400ml cold water. Bring to the boil. Lower the heat and leave to simmer.

4.

Pop your fish in the oven. Cook for 8-10 mins or till the sesame seeds are golden and the fish is just cooked through. Continue simmering your broth as the fish cooks.

5.

Roughly chop your chervil. Spoon the broth into bowls. Scatter over most of the chervil . Perch the fish on top. Garnish with the reserved chervil and serve straight away.